On Friday, April 28th, 2017, Gruppo Italiano and Il Gattopardo Group presented a special Italian pastry baking demonstration by famed Pasticcere (Pastry Chef) and Master Chocolatier Pietro Macellaro. The event took place at the International Culinary Center(ICC), where Macellaro demonstrated how he creates his special summer dessert, the “Lemon and White Sesame Agricultural Cake”. “The year of the cake and travel cakes – that’s the birth of the ‘Agricultural Cake’ – created with fantastic ingredients from the farm, complete with beautiful, detailed decoration, but also very easy and convenient to carry!”, Macellaro explains.

Everything used in creating this dessert is produced on Chef Macellaro’s own farm in southern Italy – it’s also all certified organic, such as the Carosella ancient grainflourthat grow in his organic fields. His ingredients are long sought after, despite their simplicity, and he demands that they be absolutely intact; everything must be natural, and perfectly match every need.

The “Lemon and White Sesame “Agricultural Cake” will also soon be found on the spring/summer menus at Il Gattopardo and The Leopard at des Artistes, two acclaimed authentic southern Italian fine dining restaurants owned by Gianfranco Sorrentino, his wife Paula Bolla Sorrentino, and Executive Chef Vito Gnazzo, with whom Chef Macellaro has already collaborated with to create their dessert menus.

Together, they have created an “Almond frangipane tart of seasonal fresh fruits on vanilla custard” which is served at The Leopardat des Artistes, and a “Mousse di cioccolato with “Aglianico” wine heart” and “Bavarese of eggplant and pistacchio di Bronte covered in chocolate”, which are both on the menu at Il Gattopardo.

During this month’s visit to New York, Chef Macellaro will work closely with Chef Vito to create the forthcoming Spring/Summer dessert menus at both fine dining locations. Expect to see impeccably-designed and meticulously-crafted “dolci” in a variety of forms!They will also continue planning on opening an authentic “Pasticceria di Dolci Agricoli” in New York City.

Chef Macellaro and Chef Vito grew up only twelve or so miles apart in the province of Salerno. Vito grew up in the picturesque, rural town of Felitto, an area of small valleys and waterfalls, where the culinary traditions of centuries handed down from one generation to the next.

Macellaro’s hometown of Cilento lies on the Tyrrhenian Sea, and stretches inland into the foothills of the Alburni Mountains. Rural and naturally beautiful, it is in this part of Salerno that the two men grew up, incubating a passion for their respective culinary arts that would one day lead them to the top of their fields.

Although they didn’t previously know each other, Vito had just read one of many reviews on Macellaro’s acclaimed work, and knew he wanted to meet him.When Vito visited Italy not too long ago, he arranged an introduction, and the two of them became close friends. “We respect each other, because we have the same approach to food – the same respect and pride in what we do.”, says the chef, referring to their traditional Italian approach to creating cuisine.

(Photo Credit: LMG)

ABOUT PIETRO MACELLARO

Born in the heart of Cilento, from a family tradition that started with the grandfather Pietro, is Azienda Agricola Pietro Macellaro, his farm in the heart of Cilento National Park.

Aromas and flavors that come from a single territory, raw materials born of ancient fruit and vegetable varieties retrieved around the Monte Cervati massif, cultivated in orchards using organic farming techniques, and selected then expertly worked by the skilled hands of Pietro Macellaro – these are transformed into some of Italy’s most unique, beautiful creations and amazing, award-winning desserts!

The company operates three acclaimed southern Italian eateries: fine dining icons Il Gattopardo and The Leopard at des Artistes (both located in landmarked buildings), and the more casual enoteca-style restaurant Mozzarella & Vino.

GI’s mission is to popularize authentic Italian cuisine, Italian wines and Italian products, and enhance their image in the United States through education, member restaurants and promotions. The organization provides a constant flow of information about Italian cuisine to member restaurants, US press, culinary schools, importers, distributors and general consumers with a serious interest in authentic Italian food.

For more information on Gruppo Italiano and for membership information, please visit the website at www.gruppo-italiano.com, or contact Gianfranco Sorrentino at 212-246-0412.

ABOUT THE INTERNATIONAL CULINARY CENTER (ICC)

Founded by the late Dorothy Cann Hamilton as The French Culinary Institute in 1984, the International Culinary Center (ICC) is a global expert in professional culinary and wine education, with programs in New York, California and Italy, and graduates from more than 85 countries.

The renowned six-month Total Immersion program has produced such talents as Bobby Flay, David Chang, Dan Barber, Christina Tosi and 15,000 more under the guidance of deans including Jacques Pepin and Jacques Torres. Awarded the coveted “School of Excellence” by accrediting commission ACCSC for its career education, ICC provides students with the credentials, confidence and connections to chart a successful career anywhere in the world.